The Easiest Way in Housekeeping and Cooking Part 21

BROWN BREAD.

Sift together into a deep bowl one even cup of Indian meal, two heaping cups of rye flour, one even teaspoonful of salt, and one of soda. To one pint of hot water add one cup of mola.s.ses, and stir till well mixed. Make a hole in the middle of the meal, and stir in the mola.s.ses and water, beating all till smooth. b.u.t.ter a tin pudding-boiler, or a three-pint tin pail, and put in the mixture, setting the boiler into a kettle or saucepan of boiling water. Boil steadily for four hours, keeping the water always at the same level. At the end of that time, take out the boiler, and set in the oven for fifteen minutes to dry and form a crust. Turn out, and serve hot.

Milk may be used instead of water, or the same mixture raised over-night with half a cup of yeast, and then steamed.

PLAIN ROLLS.

A pint-bowlful of bread dough will make twelve small rolls. Increase amount of dough if more are desired. Flour the molding-board lightly, and work into the dough a piece of b.u.t.ter or lard the size of an egg. Knead not less than fifteen minutes, and cut into round cakes, which may be flattened and folded over, if folded or pocket rolls are wanted. In this case put a bit of b.u.t.ter or lard the size of a pea between the folds. For a cleft or French roll make the dough into small round b.a.l.l.s, and press a knife-handle almost through the center of each. Put them about an inch apart in well-b.u.t.tered pans, and let them rise an hour and a half before baking. They require more time to rise than large loaves, as, being small, heat penetrates them almost at once, and thus there is very little rising in the oven.

Bake in a quick oven twenty minutes.

PARKER-HOUSE ROLLS.

Two quarts of flour; one pint of milk; b.u.t.ter the size of an egg; one tablespoonful of sugar; one teacupful of good yeast; one teaspoonful of salt.

Boil the milk, and add the b.u.t.ter, salt, and sugar. Sift the flour into a deep bowl, and, when the milk is merely blood-warm, stir together with enough of the flour to form a batter or sponge. Do this at nine or ten in the evening, and set in a cool place, from 50 to 60. Next morning about nine mix in the remainder of the flour; turn on to the molding-board; and knead for twenty minutes, using as little flour as possible. Return to the bowl, and set in cool place again till about four in the afternoon. Knead again for fifteen minutes; roll out, and cut into rounds, treating them as in plain rolls. Let them rise one hour, and bake twenty minutes. One kneading makes a good breakfast roll; but, to secure the peculiar delicacy of a "Parker-House," two are essential, and they are generally baked as a folded or pocket roll. If baked round, make the dough into a long roll on the board; cut off small pieces, and make into round b.a.l.l.s with the hand, setting them well apart in the pan.

SODA AND CREAM OF TARTAR BISCUIT.

One quart of flour; one even teaspoonful of salt; one teaspoonful of soda, and two of cream of tartar; a piece of lard or b.u.t.ter the size of an egg; and a large cup of milk or water.

Mix the soda, cream of tartar, and salt with the flour, having first mashed them fine, and sift all together twice. Rub the shortening in with the hands till perfectly fine. Add the milk; mix and roll out as quickly as possible; cut in rounds, and bake in a quick oven. If properly made, they are light as puffs; but their success depends upon thorough and rapid mixing and baking.

BAKING-POWDER BISCUIT.

Make as above, using two heaping teaspoonfuls of baking powder, instead of the soda and cream of tartar.

BEATEN BISCUIT.

Three pints of sifted flour; one cup of lard; one teaspoonful of salt. Rub the lard and flour well together, and make into a very stiff dough with about a cup of milk or water: a little more may be necessary. Beat the dough with a rolling-pin for half an hour, or run through the little machine that comes for the purpose. Make into small biscuit, p.r.i.c.k several times, and bake till brown.

WAFERS.

One pint of sifted flour; a piece of b.u.t.ter the size of a walnut; half a teaspoonful of salt.

Rub b.u.t.ter and flour together, and make into dough with half a cup of warm milk. Beat half an hour with the rolling-pin. Then take a bit of it no larger than a nut, and roll to the size of a saucer. They can not be too thin. Flour the pans lightly, and bake in a quick oven from five to ten minutes.

WAFFLES.

One pint of flour; one teaspoonful of baking powder; half a teaspoonful of salt; three eggs; b.u.t.ter the size of an egg; and one and a quarter cups of milk.

Sift salt and baking powder with the flour; rub in the b.u.t.ter. Mix and add the beaten yolks and milk, and last stir in the whites which have been beaten to a stiff froth. Bake at once in well-greased waffle-irons. By using two cups of milk, the mixture is right for pancakes. If sour milk is used, subst.i.tute soda for the baking powder. Sour cream makes delicious waffles.

RICE OR HOMINY WAFFLES.

One pint of warm boiled rice or hominy; one cup of sweet or sour milk; b.u.t.ter the size of a walnut; three eggs; one teaspoonful of salt and one of soda sifted with one pint of flour.

Stir rice and milk together; add the beaten yolks; then the flour, and last the whites beaten stiff. By adding a small cup more of milk, rice pancakes can be made. Boiled oatmeal or wheaten grits may be subst.i.tuted for the rice.

BREAKFAST PUFFS OR POP-OVERS.

One pint of flour, one pint of milk, and one egg. Stir the milk into the flour; beat the egg very light, and add it, stirring it well in. Meantime have a set of gem-pans well b.u.t.tered, heating in the oven. Put in the dough (the material is enough for a dozen puffs), and bake for half an hour in a _very hot oven_. This is one of the simplest but most delicate breakfast cakes made. Ignorant cooks generally spoil several batches by persisting in putting in baking powder or soda, as they can not believe that the puffs will rise without.

SHORT-CAKE.

One quart of flour; one teaspoonful of salt and two of baking powder sifted with the flour; one cup of b.u.t.ter, or half lard and half b.u.t.ter; one large cup of hot milk. Rub the b.u.t.ter into the flour. Add the milk, and roll out the dough, cutting in small square cakes and baking to a light brown.

For a strawberry or peach short-cake have three tin pie-plates b.u.t.tered; roll the dough to fit them, and bake quickly. Fill either, when done, with a quart of strawberries or raspberries mashed with a cup of sugar, or with peaches cut fine and sugared, and served hot.

CORN BREAD.

Two cups of corn meal; one cup of flour; one teaspoonful of soda and one of salt; one heaping tablespoonful of b.u.t.ter; a teacup full of sugar; three eggs; two cups of sour milk, the more creamy the better. If sweet milk is used, subst.i.tute baking powder for soda.

Sift meal, flour, soda, and salt together; beat the yolks of the eggs with the sugar; add the milk, and stir into the meal; melt the b.u.t.ter, and stir in, beating hard for five minutes. Beat the whites stiff, and stir in, and bake at once either in one large, round loaf, or in tin pie-plates. The loaf will need half an hour or a little more; the pie-plates, not over twenty minutes.

This can be baked as m.u.f.fins, or, by adding another cup of milk, becomes a pancake mixture.

HOE-CAKE.

One quart of corn meal; one teaspoon full of salt; one tablespoonful of melted lard; one large cup of boiling water. Melt the lard in the water.

Mix the salt with the meal, and pour on the water, stirring it into a dough. When cool, make either into one large oval cake or two smaller ones, and bake in the oven to a bright brown, which will take about half an hour; or make in small cakes, and bake slowly on a griddle, browning well on each side. Genuine hoe-cake is baked before an open fire on a board.

BUCKWHEAT CAKES.

Two cups of buckwheat flour; one of wheat flour; one of corn meal; half a cup of yeast; one teaspoonful of salt; one quart of boiling water. Mix the corn meal and salt, and pour on the boiling water very slowly, that the meal may swell. As soon as merely warm, stir in the sifted flour and yeast. All buckwheat may be used, instead of part wheat flour. Beat well, cover, and put in a cool place,--about 60. In the morning stir well, and add half a teaspoonful of soda dissolved in a little warm water. Grease the griddle with a bit of salt pork on a fork, or a _very little_ drippings rubbed over it evenly, but never have it floating with fat, as many cooks do. Drop in large spoonfuls, and bake and serve _few at a time_, or they will become heavy and unfit to eat. If a cupful of the batter is saved, no yeast need be used for the next baking, and in cold weather this can be done for a month.

HUCKLEBERRY CAKE.

One quart of flour; one teaspoonful of salt and two of baking powder sifted with the flour; one pint of huckleberries; half a cup of b.u.t.ter; two eggs; two cups of sweet milk; two cups of sugar.

Cream the b.u.t.ter, and add the sugar and yolks of eggs; stir in the milk, and add the flour slowly; then beating the whites of the eggs stiff, and adding them. Have the huckleberries picked over, washed, dried, and well dusted with flour. Stir them in last of all; fill the pans three-quarters full, and bake in a moderate oven for about half an hour.